Panel: Understanding the Interconnected Ecosystem of Food Quality, Regulatory, and Safety

  • Overview of the current state of food quality, regulatory and safety ecosystem
  • Discussion of the interplay and evolution of regulatory frameworks, and consumers wants and needs
  • Examination of the role of technology, collaboration and education in the quality assurance and food safety systems
  • Panelists’ perspectives on the challenges and opportunities in the quality, regulatory, and safety space and future outlook

Julie Ramsey
Director, FSQA
Impossible Foods

Julie Ramsey is the Director of FSQA at Impossible Foods. Impossible Foods was founded to transform the global food system and reduce the impact of climate change by making the world’s most delicious, nutritious, and sustainable meat, fish, and dairy — from plants. At Impossible Foods, Julie is responsible for food safety and quality at the manufacturing sites and throughout distribution. Her scope includes creating systems and procedures to ensure successful product launches and manufacturing, product specifications,food safety systems, continual improvement in product quality and performance, and monitoring the product throughout the supply chain. Julie previously worked in USDA and FDA protein manufacturing including fresh and frozen, raw, cooked, ready to eat, and deli meats for retail and food service.

Ray Kosmicki
VP, Food Safety, Quality and Regulatory Affairs
Prinova USA

Raymond joined Prinova USA in 2016 and leads the Food Safety, Quality and Regulatory departments. He also leads Prinova’s Global Food Safety Council and is a member of the Executive Leadership Team. Prior to Prinova USA, he worked at Flavor Focus, LLC where he developed flavors and managed Quality, Regulatory, Safety and Food Safety. He currently holds certificates for HACCP, PCQI, Advanced SQF Practitioner and Green Belt for continuous improvement. He earned his bachelor’s degree of Science at Aurora University and MBA from the Quinlan School of Business – Loyola University Chicago.

Catherine Davidson
VP, Food Safety, Quality, and HSE
Sabra Dipping Company

A recognized expert in food safety and quality, Catherine vigorously pursues quality systems excellence across the supply chain.

Catherine is an experienced leader in Food Safety, Quality Systems, Quality Programs, and Laboratory Management. She builds followership and high performing cross-functional teams, finds effective solutions to continuously keep food safety and quality food manufacturing and delivery top of mind for all stakeholders, and inspires teams to strive for top tier execution.

Currently, Catherine is Vice President of Quality, Safety, Health and Environment at Sabra, America’s most iconic and beloved hummus.  At Sabra, Catherine enabled an end-to-end transformation in food production and delivery, intensifying and expanding a culture of people and food safety across the organization and developing a best-in-class food safety and quality program.

Prior to joining Sabra, Catherine worked at Dairy Farmers of America and Kerry in food safety, quality systems and quality control innovation.  Catherine holds a Bachelor of Sciences degrees in biotechnology and food science and a Master of Science degree in food microbiology from Oklahoma State University.

Natasha Bangel-Askren
Sr. Manager, National FSQA
Taylor Farms

Natasha Bangel-Askren has over 20 years of experience in the food industry. Natasha is currently the Sr. Manager of National FSQA for Taylor Fresh Foods where she is responsible for regulatory compliance and audit readiness. Previously, she was responsible for the Global Food Safety program at Hill’s Pet Nutrition a subsidiary of Colgate Palmolive. Natasha has held key Food Safety and Quality and Operations positions across various industries. She was a Consumer Safety Inspector for the USDA; Quality and Food Safety Manager for CJ Foods; Process Control Manager and Operations Manager for Carando (Smithfield Foods). Natasha holds a Masters of Science degree in Food Science from Kansas State University and Bachelor of Science degree in Animal Science from University of Connecticut. She is a HACCP Instructor and a Lead Instructor for FSPCA Preventive Controls for Human Food and Animal Food. Additionally, she holds certifications in Intentional Adulteration, Foreign Supplier Verification Program (FSVP), Better Process Control School, Advanced SQF Practitioner, Seafood and Juice HACCP, Food Defense, and Lean Six Sigma- Green Belt.